strawberry rhubarb tart
Strawberry Rhubarb Tart
Makes eight servings.
On floured surface, roll pastry into a 14-inch circle. Transfer to deep dish pan. Turn edges of dough under, pinching to form high fluted edge.
Combine strawberries and rhubarb with sugar, flour, and orange zest. Fill pastry shell with fruit mixture. Top fruit filling with streusel topping. Bake in a 425º oven for 45 to 50 minutes until juice in center of pie is bubbly. Allow pie to cool on a rack before serving.